Citrus Chocolate Ravioli

I. COMPOSITION Sponge Ravioli Filling Chocolate Ravioli Dough Syrup Orange Foam   II. SPONGE (for 1 plate 40x60cm) 225 g Eggs 6 g Orange Juice 180 g Sugar 170 g T55 Flour 24 g High fat Cocoa Powder  7 g Baking Powder 4 g Orange Zests 160 g Hot Melted Butter...

Okapi cocoa bean bonbon

I. COMPOSITION Congo chocolate ganache Raspberry gel Okapi 65 Signature Origin dark couverture chocolate Method   II. CONGO GANACHE 140 g Cream 35 g Invert sugar/Trimoline 215 g Okapi 65 Signature Origin dark couverture chocolate 47 g Butter 15 g Sorbitol 2 g...

Coconut/Okapi chocolate millefeuille

I. COMPOSITION Chocolate millefeuille Coconut chantilly Okapi 65 Signature Origin dark chocolate cream Chocolate decoration   II. CHOCOLATE MILLEFEUILLE 500 g Flour 50 g Butter 5 g Salt 50 g High fat Cocoa Powder 275 g Water 400 g Butter (laminating butter)...

Hazelnut Praliné Christmas Party

I. INGREDIENTS Hazelnut praliné 65% Emotion 58 Belgian dark chocolate couverture Sensation 72 Belgian dark chocolate couverture Intense 35 Belgian milk chocolate couverture Obsession 30 Belgian white chocolate Crispy Crunchies High fat Cocoa Powder   MATERIALS...

Xmas Candles

I. COMPOSITION Praliné Crumble Creamy Praliné Grapefruit Grapefruit Mousse White Chocolate Glaze Gold Praliné Glaze Fresh Grapefruit Segments   II. PRALINE CRUMBLE 150 g Hazelnut praliné 65% 100 g Hazelnut powder 100 g Flour 1 g Salt 25 g Crispy Crunchies  ...